Preparation method of blood-fat-reducing camellia oil

• Main Authors: LIU YOUJIA, CHEN YONG, TANG YANPING, CHEN SUJUN
• Format: Patent
• Language: Chinese; English
• Published: 24.04.2013
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of blood-fat-reducing camellia oil, and relates to the technical field of edible oil processing. The oil is prepared by using tuna, salmon, corn, red date pulp, tuber fleeceflower root, hawthorn fruit, garlic, hot pepper, celery, broccoli, and camellia seed. The preparation method comprises the steps of: material preparation, pretreatment, raw camellia oil I preparation, raw camellia oil II preparation, raw camellia oil III preparation, mixed raw camellia oil preparation, mixed raw camellia oil alkali washing preparation, resin filtration, processed camellia oil preparation II, processed camellia oil preparation II, and blood-fat-reducing camellia oil preparation. The blood-fat-reducing camellia oil provided by the invention has the characteristics of high nutritive value and a capacity for reducing blood fat. The blood-fat-reducing camellia oil is suitable for populations with high blood fat, and can be used as health-care edible oil for common middle-aged and eld